High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee cracked raw shell eggs, then replaced gloves to handled clean plates and cooked food at cook line without first wash hands. Discussed with operator about gloves changing and hand washing procedures, operator coached employee at time of inspection.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 3 blocks of sliced American cheese (47F – Cold Holding), a container of diced tomato (47F – Cold Holding) and chicken sausage (48F – Cold Holding) stored in drawer cooler at cook line. Operator moved items to walk-in freezer, re temped: sliced cheese 34 F, diced tomato 35 F, chicken sausage 35 F. **Corrected On-Site** **Repeat Violation**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A container of sausage gravy (112F – Hot Holding) double panned stored in steam well. Operator voluntarily discarded gravy at time of inspection. **Corrective Action Taken**